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Recipes
Chocolate-and-Pistachio Biscotti
By BobD
Preheat the oven to 350° and line 2 baking sheets with parchment paper
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 vanilla bean, seeds scraped
- 1 tablespoon dark rum
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups raw pistachios, plus chopped pistachios for garnish
- 1 large egg white, lightly beaten
- Melted bittersweet chocolate, for dipping
BASIC CREPE RECIPE
By BobD
Place the flour in a medium-sized bowl
- 3/4 cup flour
- 1/2 cup skim milk
- 3 egg whites
- 1/2 cup water
- 1 1/2 tablespoon sugar
- 1 1/2 tablespoon rum
- 4 teaspoons, plus 1/4 teaspoon, corn, safflower or sunflower oil
TUNA RISOTTO
By BobD
1. Drain the tuna over a bowl
- 1 6 1/2-can water-packed light (not albacore) tuna
- 7 cups chicken or vegetable stock
- 2 to 4 garlic cloves (to taste), minced
- 2 tablespoons olive oil
- 3 tablespoons minced flat-leaf parsley
- 1/2 cup minced onion
- 2 to 3 anchovy fillets, soaked for 15 minutes in water to cover, rinsed and finely chopped (optional)
- 1 14-oz. can tomatoes, drained and finely chopped
- 1 1/2 cups Arborio rice
- Salt and freshly ground pepper to taste
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- Generous pinch of saffron
- 1 cup frozen peas, thawed
FISH & VEGETABLE B'STILLAS
By BobD
*Lemons that have been soaked in salt and lemon juice for several weeks; available at specialty foods stores and Mi...
- 6 SERVINGS
- These savory pies are filled with fish instead of the traditional squab.
- 2 large garlic cloves, unpeeled
- 1 (1-pound) black cod fillet with skin
- 5 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 preserved lemon,* flesh scraped out and discarded, peel chopped
- 2 tablespoons tomato paste
- 2 teaspoons Hungarian sweet paprika
- 2 teaspoons ground ginger
- 2 teaspoons ground cumin
- 1 teaspoon coarsely ground black pepper
- 1/8 teaspoon turmeric
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon harissa sauce**
- 1 bundle rice stick noodles (maifun; half of 6- to 7-ounce package)***
- 12 (18x12-inch) sheets phyllo pastry, thawed if frozen
- Melted butter
RISOTTO w/ASPARAGUS, FRESH FAVA & SAFFRON
By BobD
1. Prepare the fava beans
- 2 pounds fava beans
- 7 About 7 cups chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion or spring onion
- Salt, preferably kosher salt, to taste
- 2 garlic cloves, minced
- 1 1/2 cups Italian arborio rice
- 1 pinch of saffron threads
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground pepper to taste
- 2 tablespoons chopped chives (optional)
SHRIMP & MIXED BEAN SALAD
By BobD
In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranber...
- Insalata di Gamberetti e Fagioli Misti
- Serves 4
- 1 pound fresh fava beans, shelled
- 1 pound fresh cranberry beans, shelled
- 1/2 small onion
- 2 bay leaves
- 1 small carrot, sliced
- 1 rib celery, cubed
- 1 pound large (about 14-20) shrimp, shelled except for the fantails, and deveined
- 3 tablespoons olive oil
- 3 tablespoons wine vinegar
- 1/4 teaspoon salt
- Freshly ground pepper to taste
Thyme-Crusted Buttery Halibut with Parsley Sauce
By BobD
When he can find them, Larry Stone makes this simple dish with halibut cheeks, an inexpensive part of the fish that...
- 1 cup parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped shallot
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup Wondra flour
- 1 tablespoon plus 1 teaspoon thyme leaves
- 1 1/2 pounds skinless halibut fillet, cut into 8 pieces
- 2 tablespoons unsalted butter
CRAB ENCHILADAS w/GREEN MOLE
By BobD
Preheat the oven to 375F. Heat the oil in a large skillet over high heat
- Now that lump crabmeat is more readily available, a great way to enjoy it is with the aromatic spiciness of green mole. This is a rich dish and will go well with a side salad. Of course, you can also use any other kind of enchilada sauce that you like.
- Yield: Makes 6 entree servings
- 2 tablespoons olive or vegetable oil
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 pound lump crabmeat
- 2 teaspoons chopped fresh oregano
- 1/2 teaspoon freshly ground black pepper
- 3 cups jarred or fresh Herbed Pumpkin Seed Mole
- Twelve 5-to 6-inch corn tortillas
- 1 cup crumbled cotija cheese
- 3 green onions, chopped
- 1 ripe avocado, pitted and sliced
SPAGHETTI w/ASPARAGUS FRITTATA
By BobD
Start heating 6 quarts of water with 1-1/2 tablespoon kosher salt in the pasta cooking pot
- For the Simple Sauce:
- 1/3 cup extra-virgin olive oil
- 1/4 cup garlic, sliced
- 2 cups scallions , thinly sliced, whites and greens
- 1/2 teaspoon salt, plus more if needed
- freshly ground black pepper
- For the Frittata:
- 6 asparagus
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- For the Pasta and Finishing:
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 cup Parmigiano-Reggiano, freshly grated
- 1 1/2 tablespoons kosher salt, for the pasta cooking water
ORECCHIETTI w/OYSTER MUSHROOMS & CHICKEN
By BobD
1. Preheat oven to 350 degrees
- Pasta With Oyster Mushrooms, Braised Chicken and San Marzano Tomatoes
- 2 chicken drumsticks and 2 thighs
- Salt and freshly ground black pepper
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 2 carrots, peeled and diced
- 1 onion, peeled and diced
- 8 ounces oyster mushrooms, cleaned and coarsely chopped
- 1 10-ounce can San Marzano tomatoes (and juices), crushed by hand
- 1 bay leaf
- 1/2 cup chicken stock or water
- 1 pound torchio, campanelle or other torch or bell-shaped pasta
- Grated pecorino Sardo, for garnish
- Chopped fresh oregano, for garnish.